CN113812498B - Plant-based coffee composition and preparation method and application thereof - Google Patents
Plant-based coffee composition and preparation method and application thereof Download PDFInfo
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- CN113812498B CN113812498B CN202110283283.5A CN202110283283A CN113812498B CN 113812498 B CN113812498 B CN 113812498B CN 202110283283 A CN202110283283 A CN 202110283283A CN 113812498 B CN113812498 B CN 113812498B
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
- A23F5/243—Liquid, semi-liquid or non-dried semi-solid coffee extract preparations; Coffee gels; Liquid coffee in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a plant-based coffee composition, a preparation method and application thereof, and belongs to the field of coffee products. The plant-based coffee composition comprises an edible medicinal plant A extracting solution, an edible medicinal plant B extracting solution and a coffee extracting solution, wherein the mass ratio of plant raw materials of the edible medicinal plant A extracting solution, the edible medicinal plant B extracting solution and the coffee extracting solution is that: edible medicinal plant B, coffee bean= (1-2): (6-10): (4-6), wherein the ginsenoside content in the edible medicinal plant A extracting solution is 4-6wt%, the vitamin C content in the edible medicinal plant B extracting solution is 16-21 mg/g, and the soluble solid content in the coffee extracting solution is 0.7-1.38wt%. The plant-based coffee composition has simple, natural and healthy raw materials, has the functions of refreshing and improving metabolic health, and avoids the influence of common manifestations such as insomnia, anxiety, agitation, tachycardia and the like possibly caused by caffeine and the unsightly teeth caused by coffee stain deposition.
Description
Technical Field
The invention belongs to the field of coffee products, and particularly relates to a plant-based coffee composition, and a preparation method and application thereof.
Background
Coffee is one of three major beverages in the world, and is the main beverage popular in the world together with cocoa and tea. According to the record of Chinese herbal medicine, coffee has slightly bitter, astringent and flat taste; diuretic, stomach invigorating, listlessness and anorexia, and caffeine and theophylline which are its main active components have strong central excitation effects. The 85-250mg caffeine can enhance the working capacity of long-time mental labor and shorten the reaction time, but the working capacity related to exquisite muscle coordination and accurate timing or arithmetic is reduced; at the same time, the heart rate is slightly increased, and the systolic pressure and the diastolic pressure are increased. Although more and more researches in recent decades prove that the long-term proper drinking of coffee has a certain prevention and improvement effect on chronic metabolic diseases such as body fat, type II diabetes, tumor and the like and nervous system diseases such as Alzheimer's disease and the like, common manifestations such as insomnia, anxiety, agitation, accelerated respiration, tachycardia and the like after taking the coffee still make most people prohibitive for the coffee. Also, tannins contained in coffee promote the deposition of soluble melanoids on teeth, leaving unwanted "coffee teeth". Also, because coffee is acidic, brushing teeth immediately after drinking can weaken the enamel, resulting in staining of the teeth. In addition, the intense aroma of coffee can fade greatly with prolonged shelf life, affecting its flavor. Thus, there is a need for a natural, healthy, safe, daily drink that retains a high level of coffee flavor for a coffee preference who wishes to remain healthy or for a person who is sensitive to caffeine but who prefers coffee flavor.
Ginseng is sweet, slightly bitter and slightly warm in taste as in the Chinese pharmacopoeia; it enters spleen, lung, heart and kidney meridians. Can strengthen primordial qi, recover pulse, promote blood circulation, relieve depletion, invigorate spleen, benefit lung, promote salivation, nourish blood, tranquillize and promote intelligence, and can be used for treating body deficiency, weak limb cold pulse, spleen deficiency, anorexia, lung deficiency asthma and cough, body fluid deficiency thirst, internal heat diabetes, deficiency of qi and blood, deficiency of long-term illness, deficiency win, palpitation, insomnia, impotence and cold womb. Ginseng has been approved by the ministry of health (artificial planting) as a new food raw material in 2012 for a long time. Ginsenoside is the main active ingredient of ginseng, has the effects of exciting central nervous system and resisting fatigue similar to caffeine, and also has outstanding biological activities of soothing nerves, improving memory and learning ability, enhancing myocardial function and the like, and can compensate for caffeine 'discomfort'.
Rosa roxburghii, recorded in China Ben Cao, has sweet, sour and astringent taste; it enters spleen, kidney and stomach meridians. Has the functions of invigorating stomach, promoting digestion and relieving diarrhea. Food retention, fullness and distention, enteritis and diarrhea. From the early 90 s, the research of the rosa roxburghii which is led by a Guizhou scholars is promoted, and the rosa roxburghii contains various active ingredients such as vitamins, flavone, superoxide dismutase, polysaccharide, amino acid, organic acid, trace elements, polyphenol and the like, and has certain biological activities such as antioxidation, detoxification, bacteriostasis and the like.
Patent document CN201910466342.5 discloses a low-cause instant coffee with ginseng, but the scheme still has certain defects, such as long-time extraction of coffee beans, serious damage to the aroma and flavor of coffee, and meanwhile, the extraction process of ginseng is not guided by using effective components, so that whether the coffee can replace caffeine to play a role in refreshing is difficult to tell, and food additives such as vegetable fat powder, edible essence and the like are added into the coffee, so that the coffee has high similarity with the formula of coffee beverages on the market at present.
Based on the current situation of the current coffee beverage, the formula and the preparation process of the coffee beverage are necessary to be improved, and the plant-based coffee with the functions of refreshing brain and improving metabolic health is developed, so that common manifestations such as insomnia, anxiety, agitation, tachycardia and the like possibly caused by caffeine and the poor appearance of teeth caused by coffee stain deposition are avoided, and the current situation of serious image, product homogenization and insufficient scientific basis of functional foods and medicines on the market is broken through.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a plant-based coffee composition, a preparation method and application thereof.
To achieve the above object, in a first aspect, the present invention provides a plant-based coffee composition, comprising an edible medicinal plant a extract, an edible medicinal plant B extract, and a coffee extract, wherein the edible medicinal plant a extract, the edible medicinal plant B extract, and the coffee extract have a plant raw material mass ratio of edible medicinal plant a: edible medicinal plant B: coffee bean= (1-2): (6-10): (4-6), wherein the ginsenoside content in the edible medicinal plant A extracting solution is 4-6wt%, the vitamin C content in the edible medicinal plant B extracting solution is 16-21 mg/g, and the soluble solid content in the coffee extracting solution is 0.70-1.38wt%.
The plant material of the edible medicinal plant A extract is edible medicinal plant A, the plant material of the edible medicinal plant B extract is edible medicinal plant B, and the plant material of the coffee extract is coffee beans.
As used herein, "ginsenoside content" refers to the sum of the contents of ginsenoside Rg1, re, rf, rb1, rb2, rc and Rd.
The invention selects the edible medicinal plant A containing ginsenoside and the edible medicinal plant B containing antioxidant components such as vitamin C to be compatible with coffee, and the raw materials are simple, natural and healthy, and the obtained plant-based coffee composition has the functions of refreshing and restoring consciousness and improving metabolic health.
Preferably, the edible medicinal plant a includes at least one of ginseng, red sage, notoginseng (where "at least one" means one, two, three or four). Further preferably, the edible medicinal plant a is ginseng.
Preferably, the edible medicinal plant B comprises at least one of lemon, tea and Rosa roxburghii (here, "at least one" means one, two or three). Further preferably, the edible medicinal plant B is rosa roxburghii tratt.
Preferably, the edible medicinal plant A is ginseng, and the edible medicinal plant B is roxburgh rose.
Ginseng: in terms of functions, the Chinese medicinal composition can calm the nerves, improve memory and learning ability, strengthen myocardial functions and the like, and can compensate for 'discomfort' caused by caffeine; the flavor is sweet, and can be used as a sweet source to replace sugar and other sweeteners, so that the product is natural and healthy.
Rosa roxburghii tratt: in terms of functions, the components such as vitamins, flavone, superoxide dismutase and the like which are rich in the coffee extract have the functions of resisting oxidation, detoxification, bacteriostasis and the like, and can improve the unattractive teeth caused by coffee stain deposition; in terms of flavor, the active ingredients can maintain the intense flavor of coffee in the shelf life to the greatest extent, and meanwhile, the active ingredients bring the faint scent and the taste of the roxburgh rose, and are beneficial to maintaining the oral health.
Coffee: flavor source.
The invention takes ginseng as monarch, roxburgh rose as minister and coffee as guide, and is compatible with a plant-based coffee composition with the functions of refreshing and improving metabolic health, through the synergistic effect of components, common manifestations such as insomnia, anxiety, agitation, tachycardia and the like possibly caused by caffeine and the unsightly tooth influence caused by coffee stain deposition are avoided, meanwhile, the rich flavor of coffee in shelf life is reserved to the greatest extent, and the current situation of serious image, product homogenization and insufficient scientific basis of functional foods and medicines in the market is broken through.
Preferably, the edible medicinal plant A extract and the coffee extract are respectively processed by a water decoction method; the edible medicinal plant B extract is prepared by a water leaching method.
In a second aspect, the invention also provides the use of the above plant-based coffee composition for the preparation of a preparation having a refreshing and/or metabolic health improving function.
Preferably, the formulation comprises a beverage, an oral liquid, a tablet or a capsule.
When the preparation is a beverage, the beverage also comprises one or more than two of water, milk, soymilk, milk powder, fruit juice, chocolate, sugar and sugar alcohol, so that the mouthfeel of the beverage is enriched.
In a third aspect, the present invention also provides a method for preparing the above plant-based coffee composition, characterized in that it comprises the following steps:
(1) Adding water into edible medicinal plant A according to a feed liquid ratio of 1g (8-10) mL, extracting for 1-2 times in a micro-boiling state, wherein the single extraction time is 40-60min, and obtaining edible medicinal plant A extract;
(2) Adding water into edible medicinal plant B according to a feed liquid ratio of 1g (10-20) mL, leaching for 1-2 times at 40-60 ℃ for 10-60 min to obtain edible medicinal plant B extract;
(3) Preparing roasted coffee beans into coffee powder, adding water according to a feed liquid ratio of 1g (10-20) mL, and extracting for 2-4 min in a micro-boiling state to obtain a coffee extract;
(4) Mixing the edible medicinal plant A extract, edible medicinal plant B extract and coffee extract to obtain the plant-based coffee composition.
Preferably, in the step (1), water is added into ginseng according to a feed liquid ratio of 1g to 10mL, the ginseng is extracted for 2 times in a micro-boiling state, the single extraction time is 60 minutes, and the extracting solutions are combined and filtered to obtain ginseng extracting solution, so that the edible medicinal plant A extracting solution is obtained. The ginseng extract extracted by the process contains high-content ginsenoside (6wt%) and the dosage can not only play the biological activity of refreshing, but also tranquilize and strengthen the myocardial function, and make up the uncomfortable symptoms caused by caffeine.
Preferably, in the step (2), mature fructus Rosae Normalis fruit is selected, water is added according to a feed liquid ratio of 1g to 20mL after crushing, the fructus Rosae Normalis fruit is leached for 2 times at 40 ℃ for 60min, and the extract is combined and filtered to obtain the extract of fructus Rosae Normalis, thus obtaining the extract of edible medicinal plant B. The Rosa roxburghii extractive solution extracted by the process has active ingredients (including polymethoxy flavone, luteolin, quercetin, procyanidine, catechin, lignan, valine, vitamin C and the like) for resisting oxidation, regulating blood sugar, regulating blood fat, promoting metabolism, promoting muscle recovery after training, inhibiting oral bacteria growth and the like, and experiments prove that the antioxidant capacity of the Rosa roxburghii extractive solution for externally removing oxygen free radicals is equivalent to that of a vitamin C standard product with equal mass concentration, so that the Rosa roxburghii extractive solution and the ginseng extractive solution cooperate in the formula of the invention, and play a role in improving metabolic health.
Preferably, in the step (3), the feed-liquid ratio is 1g to 20mL, and the extraction time is 2min.
The invention optimizes the extraction process of ginseng, roxburgh rose and coffee, scientifically adjusts the proportion of the three extracting solutions, and plays a role in improving metabolic health by cooperation of the three extracting solutions, the obtained composition has clear taste hierarchy and full flavor profile, has the characteristic aroma and taste of nut aroma, sulfur aroma, chocolate aroma, flower aroma, fruit aroma and the like of coffee, and can also realize the sweet taste of ginseng and the faint scent of roxburgh rose.
Compared with the prior art, the invention has the beneficial effects that: the plant-based coffee composition has simple, natural and healthy raw materials, has the functions of refreshing and improving metabolic health through scientific proportioning and ingredient synergy, and avoids the common manifestations of insomnia, uneasiness, agitation, tachycardia and the like possibly caused by caffeine and the influence of the unattractive teeth caused by coffee stain deposition.
Drawings
FIG. 1 is an HPLC chart of the ginseng extract;
fig. 2 is a total ion flow diagram of the Rosa roxburghii extract.
Detailed Description
For a better description of the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to the following specific examples. It will be appreciated by persons skilled in the art that the specific embodiments described herein are for purposes of illustration only and are not intended to be limiting.
In the examples, the experimental methods used are conventional methods unless otherwise specified, and the materials, reagents, etc. used, unless otherwise specified, are commercially available.
Example 1 optimization of Ginseng radix extraction conditions
The preparation method of the ginseng extract comprises the following steps: adding 8-10 times of water (i.e. feed-liquid ratio is 1g (8-10) mL, and the same is true for other similar descriptions) into artificially planted ginseng or adventitious roots below 5 years, extracting for 1-2 times under micro-boiling state for 40-60min to obtain ginseng extract.
The conditions of water addition, extraction times and extraction time are optimized (see table 1) under the micro-boiling state by adopting an orthogonal design test, and the investigation indexes are the extraction rate and the ginsenoside content, and the results are shown in table 2. The ginsenoside detection method refers to Chinese pharmacopoeia, and adopts external standard method for determination, and the specific treatment is as follows, and the identification chart is shown in figure 1.
1. Conditions of liquid chromatography
Detection wavelength: 203nm;
flow rate: 1.0mL/min;
chromatographic column: c18 150X 4.6mm,5 μm;
mobile phase: water, B50 vol% acetonitrile;
gradient procedure is shown in the following table.
| Time (min) | 0 | 35 | 55 | 70 | 100 | 105 | 120 | 120 |
| B ratio (%) | 38 | 38 | 58 | 58 | 80 | 38 | 38 | stop |
2. Reference substance measurement
Precisely weighing appropriate amounts of ginsenoside Rg1, ginsenoside Re, ginsenoside Rf, ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rc and ginsenoside Rd reference substances, placing into a 50mL brown volumetric flask, adding methanol, ultrasonically dissolving, cooling to room temperature, fixing volume, and shaking to obtain reference substance solution containing 0.2mg/mL of each reference substance. The mixture was filtered through a 0.45 μm filter and 10. Mu.L of the sample was introduced.
3. Sample measurement
Precisely weighing appropriate amount of the extract, placing into a 10mL brown volumetric flask, adding methanol, dissolving with ultrasound for 30min, cooling to room temperature, fixing volume, shaking, filtering with 0.45 μm filter membrane, and sampling with 10 μl.
4. Calculation of
Wherein C is 0 : the concentration of the reference substance; a is that 0 : peak area of the control; c (C) 1 : sample concentration; a is that 1 : peak areas of corresponding components of the sample;
the formulas of the contents of ginsenoside Re, ginsenoside Rf, ginsenoside Rb1, ginsenoside Rb2, ginsenoside Rc and ginsenoside Rd are the same as above.
The extract contains ginsenoside%Rg 1, re, rf, rb1, rb2, rc and Rd.
TABLE 1 factor level Table
TABLE 2 results of orthogonal experiments
The optimal extraction conditions of the ginseng extract are determined as follows: the feed-liquid ratio is 1g:10mL, the extraction times are 2 times, and the single extraction time is 60min. Under the process conditions, the ginsenoside content in the obtained ginseng extract is 6wt%.
Example 2 optimization of Rosa roxburghii extraction conditions
The preparation method of the roxburgh rose extract comprises the following steps: selecting mature dry Rosa roxburghii, crushing, adding 10-20 times of water, leaching for 1-2 times at 40-60 ℃ for 10-60 min to obtain Rosa roxburghii extract.
The conditions of water addition, extraction times, extraction time and extraction temperature are optimized by adopting an orthogonal design test (see table 3), and the indexes of extraction rate and vitamin C content are examined, and the results are shown in table 4.
TABLE 3 factor level Table
TABLE 4 results of orthogonal experiments
Taking the VC content as a main determining factor, and secondly taking the extraction rate as a reference, determining the optimal extraction conditions of the Rosa roxburghii extractive solution as follows: the feed-liquid ratio is 1g:20mL, the extraction temperature is 40 ℃, the extraction times are 2 times, and the single extraction time is 60min.
The obtained Rosa roxburghii extract was analyzed by Agilent 6546 ultra high performance liquid chromatography-quaternary rod-time of flight mass spectrometry (UHPLC-Q-TOF-MS). The process was carried out in ESI positive ion mass spectrometry mode with the parameters set as follows, sheath gas temperature 250 ℃, sheath gas flow 11L/min, gas flow drying gas temperature 150 ℃, drying gas flow 15L/min, nebulizer gas pressure 25psi, capillary voltage 4000V, collision Cell Energy (CE) 20eV. The resulting chromatogram is shown in FIG. 2, and currently, 40 active ingredients have been identified from thousands of ingredients analyzed, and the partial results are shown in Table 5.
TABLE 5 identification of partial Components from Rosa roxburghii extract
And (3) taking a vitamin C standard as a control, and verifying the in-vitro antioxidant capacity of the roxburgh rose extract through an in-vitro DPPH free radical scavenging experiment. The experimental results are shown in Table 6, wherein the concentration of the Rosa roxburghii extract sample is obtained by diluting the Rosa roxburghii extract obtained under the optimal extraction conditions, and the concentration of the Rosa roxburghii extract obtained under the optimal extraction conditions is 1. Mu.L by diluting the Rosa roxburghii extract sample at 0.0004 mg/. Mu.L.
TABLE 6 DPPH free radical scavenger of Rosa roxburghii extract and vitamin C
As shown in Table 6, the extract of Rosa roxburghii has the effect of scavenging free radicals with vitamin C.
Example 3 optimization of coffee extraction conditions
The preparation method of the coffee extract comprises the following steps: the roasted coffee beans are selected to be made into coffee powder, the ratio of the liquid to the material is 1g (10-20) mL, and the coffee powder is extracted for 2-4 min by micro-boiling drinking water to obtain coffee extract.
The conditions of the feed-liquid ratio and the extraction time are optimized by adopting an orthogonal design test (see table 7), the investigation index is the content of soluble solids, and the result is shown in table 8. The soluble solids content may reflect the "intensity" of the aroma and taste of the coffee. The international fine coffee association considers that the balance of coffee flavor is best when the content of soluble solids is 0.70-1.38% through tests such as coffee cup measurement and acceptance analysis, and the like, and is often used as one of the quality standards for evaluating coffee liquids.
TABLE 7 factor level Table
TABLE 8 results of orthogonal experiments
From the above results, it was found that when the ratio of the feed to the liquid was 1g:20mL and the extraction time was 2 minutes, the content of soluble solids in the obtained coffee extract was 1.2wt%, the balance of the coffee flavor was best, and the treatment efficiency was very high, so that the process condition was considered as the optimum extraction condition.
Example 4: coffee in combination with other plants
To explore improving the "discomfort" caused by coffee, coffee was combined with other plants to form compositions, the composition of each composition is shown in table 9.
Table 9 formulation one and formulation two
Extracting ginseng, roxburgh rose and coffee according to the optimal providing process obtained in the embodiment 1-3, and mixing the obtained ginseng extract, the roxburgh rose extract and the coffee extract to obtain a plant-based coffee composition, wherein the mass ratio of the ginseng extract, the roxburgh rose extract and the coffee extract obtained in the formula I is about 2:11:9, the mass ratio of the ginseng extract, the roxburgh rose extract and the coffee extract obtained in the formula II is about 1:7:6.
example 5: plant-based coffee composition for evaluating refreshing effect
(1) Purpose of experiment
The promoting effect of the ginseng, roxburgh rose and coffee composition of the formula I on refreshing and restoring consciousness of the mice with the fatigue model is discussed.
(2) Experimental method and detection index
SPF grade BALB/c female mice 7 weeks old were purchased with an animal eligibility number of 1103242011015894. Animals were randomly divided into 5 blank groups, 5 model groups, 5 low dose groups, 5 medium dose groups, 5 high dose groups, 5 ginseng extract groups, 5 roxburgh rose extract groups, and 5 coffee extract groups after quarantine.
The molding method comprises the following steps: except for blank mice, other mice were trained daily for swimming, with the following specific conditions: swimming is performed in a round swimming pool with a diameter of 100cm, a depth of 60cm and a water temperature of 30+/-2 ℃, the mice swim for 6 days each week, rest for 1 day, swimming time is 60min/d, and molding is continued for 2 weeks. Each group was given different subjects 2 weeks prior to molding, see specifically table 10, and each mouse was continuously gavaged for the same number of times per day during molding.
Table 10 dose design and grouping table
Detecting the index: after the molding was expired, a fatigue bar rotation experiment was performed on all mice, the rotation speed was set to 25r/min, and the time for each mouse to drop from the bar rotation was recorded. The Jin Zhengjun method is used for calculating whether the ginseng, the roxburgh rose and the coffee composition have synergistic effect or not, and the specific calculation method comprises the following steps: the Q value of the combination was calculated: q=e A+B+C /(E A +E B +E c -E A ×E B ×E c )。E A+B+C Representing data of the combination, E A Data representing A alone, E B Data representing B alone, E C The data representing C alone is calculated using the suppression rate or the improvement rate data. Q less than 0.85 indicates antagonism after the two drugs are combined; q is greater than 0.85 and less than 1.15, which indicates that the two medicines are combined to generate an effect addition effect; q values greater than 1.15 indicate synergistic effects after the two drugs are combined.
(3) Test results
All mice were subjected to a bar fatigue test after 2 weeks of molding, and the time for the mice to drop on the bars was recorded, and the test results are shown in table 11.
Table 11 results of rotating rod fatigue test
Note that: p <0.05, P <0.01 compared to model control.
As can be seen from table 11, the mice fall times were very significantly different compared to the model group (P<0.01 Indicating that the model of the mouse fatigue model was successful. The comparison of the medium-dose group and the high-dose group with the model group in the formula I of the invention greatly improves the effect (P) of the mice staying in the rotating rod time<0.01). And under the same total administration amount, the formula of mice with low, medium and high doses stays on the rotating rod for a longer time than the mice with pure administration of the extracts of ginseng, roxburgh rose and coffee, and Q is calculated according to Jin Zhengjun method Dosage in formula I ＝E Dosage in formula I /(E Ginseng radix +E Rosa roxburghii +E Coffee machine -E Ginseng radix ×E Rosa roxburghii ×E Coffee machine ) = 1.1526, where the Q value of the medium dose group is greater than 1.15, indicating that the combination of ginseng, rosa roxburghii, coffee achieves a dose that has a synergistic effect on the refreshing effect of the tired mice.
Example 6: evaluation of plant-based coffee compositions for improving metabolic health
(1) Purpose of experiment
The liver is the largest digestive gland in the human body and is also the organ with the most vigorous metabolism. Liver function normally reflects to some extent the normal metabolic capacity of the body. An animal model of alcoholism for a long time is established, the influence of 2 ginseng, roxburgh rose and coffee compositions on the liver function evaluation biochemical index is evaluated, and whether the ginseng, roxburgh rose and coffee compositions have the activity of improving metabolic health is discussed.
(2) Experimental method and detection index
SPF grade C57BL/6 male mice were purchased, weighing 15.6-18.9 g, and the animal eligibility number was 44007200082958. The weight was randomly divided into a negative control group, a model control group, a formula one low, medium and high dose group, a formula two medium dose group, and 6/group.
The molding method comprises the following steps: model control group, formula one low, medium and high dose group, formula two medium dose group mice were fed liquid feed with 5% (v/v) alcohol content, negative control group mice were fed equicaloric control liquid feed, until the test was completed. Each group of mice was given the corresponding test samples by gavage at a frequency of 1 time/day for 11 consecutive days. And 4h after the last administration, the model control group, the formula I low, medium and high dose group and the formula II medium dose group are filled with gastric alcohol according to the dosage of 5g/kg body mass, and the negative control group is filled with equal volume of deionized water. The dose design and grouping are shown in table 12.
Table 12 dose design and grouping table
Detecting the index: serum AST and ALT activities were measured.
(3) Test results
The specific test results are shown in Table 13.
TABLE 13 influence of test samples on the metabolic index of mice
Note that: comparing the negative control group with the model control group, and adopting independent sample T test; each given subject group was compared to the model control group using one-way analysis of variance. In comparison with the negative control group, " ▲▲ ”P<0.01. Comparison with model control group, " ## ”P<0.01，“ # ”P<0.05。
Compared with the negative control group, the serum ALT and AST activities of the mice in the model control group are increased, and the mice have statistical difference (P < 0.01). Compared with the model control group, the activity of ALT in the low, medium and high dose groups in the formula I and the formula II is reduced, and the statistical difference (P <0.01 or 0.05) is generated.
Conclusion: under the test condition, the ginseng, roxburgh rose and coffee composition has a certain liver protection effect on a mouse model with long-term alcoholism, which indicates that the composition can improve metabolic health to a certain extent.
Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.
Claims (9)
1. The plant-based coffee composition is characterized by comprising an edible medicinal plant A extracting solution, an edible medicinal plant B extracting solution and a coffee extracting solution, wherein the edible medicinal plant A extracting solution, the edible medicinal plant B extracting solution and the coffee extracting solution are prepared from the following plant raw materials in percentage by mass: edible medicinal plant B: coffee bean= (1-2): (6-10): (4-6), wherein the edible medicinal plant A comprises at least one of ginseng, red sage root and pseudo-ginseng; the edible medicinal plant B comprises at least one of lemon, tea and fructus Rosae Normalis; the ginsenoside content in the edible medicinal plant A extract is 4-6wt%, the vitamin C content in the edible medicinal plant B extract is 16-21 mg/g, and the soluble solid content in the coffee extract is 0.7-1.38wt%.
2. The plant-based coffee composition of claim 1, wherein the edible medicinal plant a is ginseng and the edible medicinal plant B is rosa roxburghii.
3. The plant-based coffee composition of claim 1, wherein the edible medicinal plant a extract and the coffee extract are each processed by water decoction; the edible medicinal plant B extract is prepared by a water leaching method.
4. Use of a plant-based coffee composition as claimed in any one of claims 1 to 3 for the preparation of a formulation having a refreshing and/or metabolic health improving function.
5. The use according to claim 4, wherein the formulation comprises a beverage, an oral liquid, a tablet or a capsule.
6. A method of preparing a plant-based coffee composition according to any one of claims 1 to 3, comprising the steps of:
(1) Adding water into edible medicinal plant A according to a feed liquid ratio of 1g (8-10) mL, extracting for 1-2 times in a micro-boiling state, wherein the single extraction time is 40-60min, and obtaining edible medicinal plant A extract;
(2) Adding water into edible medicinal plant B according to a feed liquid ratio of 1g (10-20) mL, leaching for 1-2 times at 40-60 ℃ for 10-60 min to obtain edible medicinal plant B extract;
(3) Preparing roasted coffee beans into coffee powder, adding water according to a feed liquid ratio of 1g (10-20) mL, and extracting for 2-4 min in a micro-boiling state to obtain a coffee extract;
(4) Mixing the edible medicinal plant A extract, edible medicinal plant B extract and coffee extract to obtain the plant-based coffee composition.
7. The method of producing a plant-based coffee composition according to claim 6, wherein in the step (1), water is added to ginseng in a feed liquid ratio of 1g to 10ml, the extraction is performed 2 times in a micro-boiling state for 60 minutes, and the extracts are combined and filtered to obtain ginseng extract, thereby obtaining the edible medicinal plant a extract.
8. The method of preparing a plant-based coffee composition according to claim 6, wherein in the step (2), ripe fructus Rosae Normalis fruit is selected, water is added according to a feed liquid ratio of 1g to 20ml after crushing, the mixture is leached for 2 times at 40 ℃, the single extraction time is 60min, and the extract is combined and filtered to obtain the extract of fructus Rosae Normalis, thus obtaining the extract of edible medicinal plant B.
9. The method of preparing a plant-based coffee composition according to claim 6, wherein in step (3), the ratio of feed to liquid is 1 g/20 ml and the extraction time is 2min.
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